Roasted Beef Brisket



Roasted Beef Brisket

This beef brisket recipe is traditional for Passover but can be used for any special Sunday dinner. I like to cook carrots and potatoes on the side and cover with a gravy from the meat.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 20 minutes
Servings 8 people


  • 1 5- pound beef brisket
  • 2 tablespoons olive oil
  • 2 8-oz. cans tomato paste
  • 1 tablespoon kosher salt
  • 2 onions coarsely chopped
  • About 10-12 turns of black pepper
  • 10 cloves garlic diced
  • 3 cups red wine
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary
  • 1/2 cup soy sauce
  • 1 cup water


  • Preheat oven to 350 degrees F
  • Heat oil in large skillet, add meat and brown on both sides. Remove from the skillet to large platter.
  • Rub meat all over with tomato paste and salt and pepper.
  • Add the chopped onions to the skillet and place the meat on top with the fat side up.
  • In a bowl, whisk together the garlic, wine, soy sauce, ,thyme, bay leaf, rosemary and water and pour over the brisket.
  • Cover and bake for 2 1/2 - 3 hours, basting often with pan juices, or until the brisket is fork tender.


Adapted from Max's On The Square, San Francisco, Ca.

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